"3 at bats but scoring a run as a pinch runner. He attended Coastal Carolina University. , or Retrosheet, or Pura Pelota <br> Tom Romano Thomas Michael Romano (born October 25, 1958) is an American former Major League Baseball player. With the Madison Muskies in 1982, Romano hit .340 with 32 doubles, 26 home runs, and 66 stolen bases; he was named Midwest League Most Valuable Player. He was a favorite of the fans, who referred to him as the ""Big Cheese."" In 1983 Romano hit 24 home runs with a .320 average and 89 RBIs for the Albany-Colonie A's,"
"Phil Romano Philip J. ""Phil"" Romano is an American restaurateur, entrepreneur, and philanthropist. He is best known as the founder of the restaurant chains Fuddruckers and Romano's Macaroni Grill. Romano grew up in Auburn, New York. He moved to Florida in his early 20s and then moved from West Palm Beach, Florida, to San Antonio, Texas, in 1976. Romano has founded multiple restaurant chains with a national or international reach. His biggest successes to date are Fuddruckers, Romano's Macaroni Grill, and EatZi's. Romano has founded more than twenty different restaurant concepts in his career. Romano was also one of the"
"Romanesco broccoli Romanesco broccoli (also known as Roman cauliflower, Broccolo Romanesco, Romanesque cauliflower or simply Romanesco) is an edible flower bud of the species ""Brassica oleracea"". First documented in Italy, it is chartreuse in color. Romanesco has a striking appearance because its form is a natural approximation of a fractal. When compared to a traditional cauliflower, its texture as a vegetable is far more crunchy, and its flavor is not as assertive, being delicate and nutty. The Romanesco has been grown in Italy since the 16th century. Romanesco superficially resembles a cauliflower, but it is chartreuse in color, and its"
"Romani cuisine Romani cuisine, Romani food, Gypsy cuisine or Gypsy food is the cuisine of the ethnic Romani/Romany people. It is influenced by European cuisine. Although, Romani people are believed to originate from India, their cookery does not incorporate any Indian or South Asian influence. It is similar to Hungarian, Albanian cuisine, Balkan cuisine and Romanian cuisine. Romani dishes are usually made hot and spicy with the use of spices, such as paprika, garlic and bell peppers. Potatoes are also a staple in their diet. A traditional Romani dessert is ""pirogo"". The recipe consists of eggs, raisins, walnuts, pineapple, sugar,"
"Roman cuisine Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from Roman Campagna. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as Pecorino Romano and ricotta. Olive oil is used mostly to dress raw vegetables, while ""strutto"" (pork lard) and fat from prosciutto are preferred for frying. The most popular sweets in Rome are small individual pastries called pasticcini, gelato (ice cream) and handmade chocolates and candies. Special dishes are often reserved for different days of the week; for example, ""gnocchi"" is eaten on"
"in Europe that serves Romani food. Romani cuisine Romani cuisine, Romani food, Gypsy cuisine or Gypsy food is the cuisine of the ethnic Romani/Romany people. It is influenced by European cuisine. Although, Romani people are believed to originate from India, their cookery does not incorporate any Indian or South Asian influence. It is similar to Hungarian, Albanian cuisine, Balkan cuisine and Romanian cuisine. Romani dishes are usually made hot and spicy with the use of spices, such as paprika, garlic and bell peppers. Potatoes are also a staple in their diet. A traditional Romani dessert is ""pirogo"". The recipe consists"
"Lomo saltado Lomo saltado is a popular, traditional Peruvian dish, a stir fry that typically combines marinated strips of sirloin (or other beef steak) with onions, tomatoes, french fries, and other ingredients; and is typically served with rice. The dish originated as part of the chifa tradition, the Chinese cuisine of Peru, though its popularity has made it part of the mainstream culture. The dish is normally prepared by marinating sirloin strips in vinegar, soy sauce and spices, and stir frying these with red onions, parsley, tomatoes, and possibly other ingredients. The use of both potatoes (which originated in Peru)"
"Roma tomato Roma tomato or Roma is a plum tomato popularly used both for canning and producing tomato paste because of their slender and firm nature. Commonly found in supermarkets in some countries, Roma tomatoes are also known as Italian tomatoes or Italian plum tomatoes. Roma tomatoes are grown in the United States, Mexico, Australia, and Great Britain. The ""Roma VF"" variant is most common in seed catalogs as of 2007. It was developed by the USDA's Agricultural Research Service (ARS) scientists in Beltsville, Maryland in the 1950s as a fusarium wilt-resistant cultivar. While Roma is an open-pollinated variety rather"
"traditional cuisine from Italy and the Mediterranean area. The menu includes a custom-assembled pasta dish, with a choice of pastas, sauces, and toppings. Meals are served with complimentary bread and olive oil. In addition to their restaurants, the brand also features a line of packaged food products based on dishes offered by the restaurant. The packages are manufactured by General Mills Restaurant Favorites line. In 2007, ""Men's Health"" rated Romano's Macaroni Grill one of the unhealthiest restaurant chains, giving it an 'F' on its ""Restaurant Report Card."" According to the report, an average meal from the chain contains over 1,000"
"Paomo Paomo is a specialty of Shaanxi cuisine and is a typical food eaten in the city of Xi'an. It is a hot stew of chopped-up steamed leavened bread (known regionally as ""mo"" () or ""mantou"" ()), cooked in lamb broth and served with lamb meat, sometimes substituted with beef. Lamb ""paomo"" () is made of lamb soup and a great amount of flat bread. When making this dish, the cook breaks the bread into small pieces and adds them to the lamb soup. The beef version is beef ""paomo"" (). ""Paomo"" is often eaten with pickled garlic and chili"
"Farro Farro is a food composed of the grains of certain wheat species, sold dried, and prepared by cooking in water until soft. People eat it plain, and often use it as an ingredient in salads, soups, and other dishes. Farro is an ethnobotanical term derived from Italian Latin for a group of three wheat species: spelt (""Triticum spelta""), emmer (""Triticum dicoccum""), and einkorn (""Triticum monococcum""), which are all types of hulled wheat (wheat that cannot be threshed). In Italian cuisine, the farro species are sometimes distinguished as ""farro grande,"" ""farro medio,"" and ""farro piccolo,"" respectively. Confusion is generated by"
"meal, the emperor could not hide his happiness and named it ""lamb ""paomo"""". Paomo Paomo is a specialty of Shaanxi cuisine and is a typical food eaten in the city of Xi'an. It is a hot stew of chopped-up steamed leavened bread (known regionally as ""mo"" () or ""mantou"" ()), cooked in lamb broth and served with lamb meat, sometimes substituted with beef. Lamb ""paomo"" () is made of lamb soup and a great amount of flat bread. When making this dish, the cook breaks the bread into small pieces and adds them to the lamb soup. The beef version"
"Lomo a lo pobre Lomo a lo pobre, consists of a cut of beef tenderloin (Spanish ""lomo"") topped with one or more fried eggs and generally served with French fries and fried plantains. Unlike steak and eggs, ""lomo a lo pobre"" is eaten as a lunch or dinner. There are several possible origins for the term ""a lo pobre."" One is that it was named because of the irony of nineteenth century Peruvian common folk eating similar dishes with an abundance of food and at a heavy price, despite their economic situation. Alternatively it may have originated due to the"
"Jews have lived in Rome since the 1st century BCE. Vegetables, especially globe artichokes, are common. Examples of these include """"Saltimbocca alla Romana"""" – a veal cutlet, Roman-style; topped with raw ham and sage and simmered with white wine and butter; """"Carciofi alla giudia"""" – artichokes fried in olive oil, typical of Roman Jewish cooking; """"Carciofi alla romana"""" – artichokes Roman-style; outer leaves removed, stuffed with mint, garlic, breadcrumbs and braised; """"Spaghetti alla carbonara"""" – spaghetti with bacon, eggs and pecorino, and """"Gnocchi di semolino alla romana"""" – semolina dumpling, Roman-style, to name but a few. Football (soccer) is the"
"dietary fiber, and carotenoids. The causes of its differences in appearance from the normal cauliflower and broccoli have been modeled as an extension of the preinfloresence stage of bud growth, but the genetic basis of this is not known. Romanesco broccoli Romanesco broccoli (also known as Roman cauliflower, Broccolo Romanesco, Romanesque cauliflower or simply Romanesco) is an edible flower bud of the species ""Brassica oleracea"". First documented in Italy, it is chartreuse in color. Romanesco has a striking appearance because its form is a natural approximation of a fractal. When compared to a traditional cauliflower, its texture as a vegetable"
"earliest investors in the heart stent. His initial $250,000 investment returned millions of dollars in royalties. Romano now runs a slew of restaurant incubators in the west Dallas area known as Trinity Groves. Romano is the founder of Hunger Busters, a Dallas charity that feeds the homeless. Romano is married to Lillie Romano, with whom he has a son, Sam. Romano and his family live in Dallas, Texas. Phil Romano Philip J. ""Phil"" Romano is an American restaurateur, entrepreneur, and philanthropist. He is best known as the founder of the restaurant chains Fuddruckers and Romano's Macaroni Grill. Romano grew up"
"Roujiamo Roujiamo (), also known as rougamo or rou jia mo, meaning ""meat sandwich,"" is a street food originating from the cuisine of Shaanxi Province and now widely consumed all over China. The meat is most commonly pork, stewed for hours in a soup containing over 20 spices and seasonings. Although it is possible to use only a few spices (which many vendors do), the resulting meat is less flavourful. Some alternatives are also available. For example, in Muslim areas in Xi'an, the meat is usually beef (seasoned with cumin and pepper), and in Gansu Province it is often lamb."
"sausage, ham, and vegetables. Other street foods are the Genoese focaccia di recco (a double layer of thin dough filled with quark cheese and baked); farinata (a thin, baked chickpea-flour batter, topped with salt, pepper and olive oil), which is often served with focaccia (a thin bread, also with salt and olive oil); Florentine trippa and lampredotto (ox stomach cooked in a seasoned broth and served in a bread roll); and Roman ""supplì""; (rice balls filled with cheese and/or various fillings, covered in egg and breadcrumbs and deep fried), which is similar to Sicilian arancini, where the usual filling is"
"Rome apple The 'Rome' apple (also known as 'Red Rome', 'Rome Beauty', 'Gillett's Seedling') is a cooking apple originating near Rome Township, Ohio, in the early 19th century. It remains popular for its glossy red fruit and for its utility in cooking. The 'Rome' is rounded, all red, and very glossy, with a thick skin and firm flesh. It is primarily used for baking, as its flavor develops when cooked, and it holds its shape well. It is commonly described as less desirable as an eating apple because of its subtle flavor that is not as sweet, flashy, or tart"
"Romesco Romesco () is a nut- and pepper-based sauce that originated from Tarragona, Catalonia. The fishermen in this area made this sauce to be eaten with fish. It is typically made from any mixture of roasted or raw almonds, pine nuts, and/or hazelnuts, roasted garlic, olive or sunflower oil, bitxo peppers (similar to New Mexico chiles) and/or nyora peppers (a sun dried, small, round variety of red bell pepper). Flour or ground stale bread may be used as a thickener or to provide texture. Other common ingredients include roasted tomatoes, red wine vinegar and onions. Leaves of fennel or mint"
"Roomano Roomano () is a hard Gouda-like cheese from Friesland in the northern Netherlands. The major difference with Gouda is the percentage of butterfat in the cheese: Gouda contains 48% butterfat or more, while Roomano contains less than 48% butterfat. It is made from cow's milk, and is typically aged for four or more years. The cheese's flavor is very complex, salty and sweet with hints of butterscotch or toffee. It pairs well with aged sherries, port or Belgian-style ales. Roomano is a rare cheese to find, even in the Netherlands. It is often confused with the Italian cheese Romano."
"Roomano Roomano () is a hard Gouda-like cheese from Friesland in the northern Netherlands. The major difference with Gouda is the percentage of butterfat in the cheese: Gouda contains 48% butterfat or more, while Roomano contains less than 48% butterfat. It is made from cow's milk, and is typically aged for four or more years. The cheese's flavor is very complex, salty and sweet with hints of butterscotch or toffee. It pairs well with aged sherries, port or Belgian-style ales. Roomano is a rare cheese to find, even in the Netherlands. It is often confused with the Italian cheese Romano."
"Carciofi alla Romana Carciofi alla Romana , literally ""Roman-style artichokes"", is a typical dish of Roman cuisine. In Rome, it is prepared in each household and served in all restaurants in spring-time. Together with the Carciofi alla giudia, it represents one of the most famous artichoke dishes of the Roman cuisine. In Rome and surroundings this dish is prepared with artichokes of the ""Romanesco"" variety, harvested between February and April in the coastal region north-west of Rome, between Ladispoli and Civitavecchia. The artichokes are cleaned with a sharp knife, eliminating all the hard leaves and the thorns with an upward"
"and clams, that lose any traditional connotation. The most famous rice dish is the ""sartù di riso"", a sort of ""timballo"" made with rice, stuffed with chicken livers, sausage, little meatballs, ""fior di latte"" or ""provola"", peas, mushrooms, and with Neapolitan ragù, or, in the white version (""""in bianco"""") with béchamel sauce. In the cuisine of the poor, rice is also cooked as ""riso e verza"" (rice with cabbage), flavored with little pieces of parmigiano-reggiano cheese crusts, that slightly melt while cooking. A seafood rice dish is the ""risotto alla pescatora"" (""Fisherman's risotto""), prepared with various mollusks (different types of"
"butter, egg noodles and cottage cheese. Another traditional dish cooked by Romani people is ""sarma"", ""salmaia"" or ""sodmay"", which is made from cabbage stuffed with meat and rice. Romanis consume dishes consisting of stuffed peppers, such as ""ardei umpluți"", especially on holidays and special occasions. Romani people also cook ""pufe"" (made from fried flour), ""xaritsa"" (fried cornbread), ""bogacha"" (baked bread) and ""xaimoko"" (a meal consisting of rabbit meat). They serve their meals with ""kafa"" (coffee) and ""chao"" (tea) with sugar and milk or lemon. Romani Platni in Budapest, Hungary and Romani Kafenava in Maribor, Slovenia are some of the restaurants"
"number so that they support each other and don't fall. Water and white wine are added, and oil, pepper and salt are sprinkled on them. Then are braised in the covered pan until the liquid has evaporated. One can eat them warm or at room temperature. Carciofi alla Romana Carciofi alla Romana , literally ""Roman-style artichokes"", is a typical dish of Roman cuisine. In Rome, it is prepared in each household and served in all restaurants in spring-time. Together with the Carciofi alla giudia, it represents one of the most famous artichoke dishes of the Roman cuisine. In Rome and"
"Productos Ramo Productos Ramo SA is a popular Colombian snackfood company, one of the few independent national brands that offer serious competition to multinational brands like Frito Lay and Grupo Bimbo. Ramo snacks, sold in corner stores and snack stands around the country, are somewhat of an institution in Colombia, the most well-known being ""Gala"" packaged pastries, ""Chocoramo,"" a square of cake coated in chocolate created by pastry chef Olimpo López, and ""Maizitos"" (Frito-like fried corn chips). The company was founded in 1950 by Rafael Molano, from whom it takes its name. Ramo was the first brand to offer prepared"
"wine and butter; """"Carciofi alla romana"""" – artichokes Roman-style; outer leaves removed, stuffed with mint, garlic, breadcrumbs and braised; """"Carciofi alla giudia"""" – artichokes fried in olive oil, typical of Roman Jewish cooking; outer leaves removed, stuffed with mint, garlic, breadcrumbs and braised; """"Spaghetti alla carbonara"""" – spaghetti with bacon, eggs and pecorino, and """"Gnocchi di semolino alla romana"""" – semolina dumpling, Roman-style, to name but a few. Rome hosts the Cinecittà Studios, the largest film and television production facility in continental Europe and the centre of the Italian cinema, where a large number of today's biggest box office hits"
"protein, carbohydrate, fiber, iron and phosphorus. Rooster olives Rooster olives are Chinese olives and olive dishes sold by street vendors in Guangzhou, China. The vendors are garbed in a traditional, brightly colored rooster costume playing suasion horn and yelling, in residential areas. In some places, Chicken and Lam is called Flying Lam, because the vendors throw the olive to customers who are living on a higher floor. They pack the olive in a small paper bag, and if someone throws money at them, they throw back an olive. Olives are a traditional Chinese ingredient, one used in dishes such as"
"globe artichokes, are common. Examples of these include """"Saltimbocca alla Romana"""" - a veal cutlet, Roman-style; topped with raw ham and sage and simmered with white wine and butter; """"Carciofi alla giudia"""" - artichokes fried in olive oil, typical of Roman Jewish cooking; Carciofi alla romana - artichokes Roman-style; outer leaves removed, stuffed with mint, garlic, breadcrumbs and braised; """"Spaghetti alla carbonara"""" - spaghetti with bacon, eggs and pecorino, and """"Gnocchi di semolino alla romana"""" - semolina dumpling, Roman-style, to name but a few. There is also a wide selection of drinks which are associated with the city. The area"
"Pimento loaf Pimiento loaf, also commonly spelled pimento loaf, also called pickle and pimiento loaf or P&P loaf, is a loaf-type luncheon meat containing finely chopped beef and pork, as well as chopped pickles and pimientos. After being formed into a loaf and cooked, the loaf is kept whole so it can be sliced and served cold as deli meat. Pimento loaf is closely related to olive loaf (the primary difference being pimentos and pickles replacing pimento-stuffed olives) and spiced luncheon loaf. It is distantly related to ham and cheese loaf. Unlike bologna and salami, which are sausages, pimento loaf"
"tomato. While Roma is an open-pollinated variety, in general it is not considered an heirloom tomato. Maturing in under three months, the plant itself grows to 1 meter (36 inches) in height and the single fruit weighs about 60 grams (2 oz). The vines fruit heavily, making Roma a popular variety with gardeners who do a lot of home canning. Roma tomato Roma tomato or Roma is a plum tomato popularly used both for canning and producing tomato paste because of their slender and firm nature. Commonly found in supermarkets in some countries, Roma tomatoes are also known as Italian"
"the liquid and become soft and dry. Many variations have their own names: Risotto Risotto (, , from meaning ""rice"") is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its attractive yellow colour. Risotto in Italy is normally a ""primo"" (first course), served on its own before the main course, but ""risotto alla"